Lemon & Garlic Mushroom Prawn Salad 

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This salad not only tastes great, it looks impressive too!

Ingredients:

14 oz mushrooms, thickly sliced

2 Tbsp olive oil

2 Tbsp lemon juice

2 garlic cloves, crushed

2 Tbsp sweet chilli sauce*

1 Tbsp brown sugar

1 salt & ground black pepper

24 cooked king prawns, peeled and deveined

1 bunch rocket, shredded

2 Lebanese cucumber, sliced

8 3/4 oz small cherry tomatoes

1 large avocado

Directions:

Place mushrooms into a ceramic bowl. Combine olive oil, lemon juice, garlic, sweet chilli, brown sugar, salt and pepper in a screw-top jar. Shake well to combine. Pour over the mushrooms, stir to coat the mushrooms. Cover and set aside for 30 minutes to marinade.

Preheat a barbecue plate on high heat. Add mushrooms and cook, tossing, for 4 to 5 minutes until tender and golden. Transfer to a plate. Cool 10 minutes.

Place prawns, rocket, cucumber, tomatoes and avocado into large bowl. Add mushrooms and their juice. Season with salt and pepper. Toss gently to combine. Serve.

Variations:

* Please check the ingredients of this product carefully to ensure it contains no gluten.

Author:

Australian Mushroom Growers Association

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